Sauteed Ramps

Ramps go by many names: spring onion, ramson (technically a different plant), wild leek, wild garlic and in French ail sauvage or ail des bois, both of which roughly translate to wild garlic. Ramps are an early spring vegetable, technically part of the onion family, with a garlicky smell and taste. Both the stems and the leaves are edible. I recently learned that the city of Chicago was named after the local Native American word for ramps: chicagou. Ramps can be prepared in a number of ways but I love to just eat them sauteed with olive oil, salt, and pepper.

Ingredients:

Ramps

Extra-virgin olive oil

Kosher salt and pepper

Wash the ramps well and remove the outer skin. Cut off the roots and discard. Separate the stems and the leaves. Cut the stems in half and roughly chop the leaves into 1-inch pieces.

Over medium heat saute the stems in the olive oil until tender. When the stems are almost ready add the leaves to the saute pan. They will wilt quickly. Salt and pepper to taste.

I serve the ramps as a side dish, most recently with trout and mashed potatoes.

Bon appetit!